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Basic British Scones
June 23, 2009

Great recipe! I'm half English and my grandmother used to make these all the time. If you want these to rise and be sure to use self-rising flour vs. all-purpose (still add the same amounts of cream of tartar, baking soda, and salt). I used light butter instead of margarine. If you want to make things easier, freeze the butter and then grate it with a cheese grater into the flour mixture. Always use half and half. You don't have to knead the dough very much and if you're not good at it, just spoon the mixture onto the parchment paper. They'll bake up just like biscuits.

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